Monday, 10 August 2009

We just spent a blissful weekend in Bath - warm sun, blue skies and fine, fine foods. I have discovered a new favourite past time too... hanging around in Denise's front garden under the greengage tree with my legs in the sun eating greengages and napping.

We also christened Denise's new ice cream maker with an incredibly rich chocolate ice cream from David Leibovitz's book The Perfect Scoop, which has some crazy flavour combinations like orange and sichuan pepper (we weren't game enough to try that one). We added some fresh cherries at the end to give it an extra edge, but could only manage small amounts at a time as each spoonful brought us closer to an ice cold coronary.

And of course a visit to Bath isn't complete without a visit to the Fine Cheese Co. This time I was very restrained and came away a chunk of Le Gruyère Premier Cru, aged in caves for 14 months, and celebrity cheese Little Wallop made by Alex James - washed in cider brandy and beautifully wrapped in vine leaves, I loved the oozy bits on the outer edges. While you're there grab a loaf of bread and butternut squash ravioli - best pasta I've had from a packet.

Friday, 7 August 2009

A woman just arrived in our reception at work with a big basket full of glittering cupcakes for sale. This lemon and poppy seed number is just the little pick-me-up a girl needs after a hell week on a dragging friday afternoon.

Tuesday, 4 August 2009

Whooo! A most excellent hearty curry banquet complete with specialist beers (Cobra). A rare treat to be able to indulge in Indian cuisine without feeling like I've eaten my body weight in ghee and MSG.

The doStart by browning the tofu pieces in a pan until brown.In another pan, heat the oil and add your spices and ginger.Fry for a few minutes, then add the onions and fresh chilli.Cook for another 5 minutes then add the tofu and tomatoes.Simmer for 10-15 minutes then add your favourite veg (broccoli and beans are yum!)Finally, add the coconut milk and simmer for a final 5 minutes.Season and serve with basmati rice, raita, mango chutney and fresh tomato salad.